When guests stay overnight, it’s good form to provide breakfast instead of making them scavenge in the couch cushions for something to eat. For me, this usually involves going out to breakfast (usually donuts). But sometimes, you don’t want to put on makeup or comb your hair or change out of your pajamas, and that’s when it’s best just to make breakfast.
But most breakfast foods are such a pain to make. Like, I’m just supposed to stand at the stove and flip pancakes? Girl, please. I have better things to do that don’t involve batter. And I don’t want to spend too much of my precious morning time mixing up a baked good.
That’s why this Blueberry Almond French Toast Casserole is the perfect breakfast food. You put it straight into the oven, so there’s no flipping required. And, best of all, you have to assemble it the night before, which means you have no prep time in the morning. You can even stick it in the oven and go back to bed (but set your alarm—please don’t start a house fire).
And this recipe could technically be healthy. I initially found it when I was looking for good breakfast to make for Papa W., because I’m always trying to get him to be a little healthier. But this weekend when a friend of ours stayed over, I totally made it with white bread and whole eggs. Whatever. You’ll never convince me to start eating egg whites. The nutrients are in the yolks! That’s the good part of the egg!
Anyway, this is a relatively healthy breakfast that’s easy and super-delicious. Also, it smells really good. Although I followed the recipe pretty faithfully, I did make a couple of changes—namely, I used 8 whole eggs instead of 8 eggs and 8 egg whites. I don’t even know why you would need that many eggs and I am not about to buy two cartons of eggs to make one breakfast. No sir!
Blueberry Almond French Toast Casserole
(adapted from Ellie Krieger)
1 baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes
8 large eggs
2 cups milk (I used almond milk)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup or honey
2 cups fresh blueberries (I used frozen)
1/3 cup sliced almonds
2 tablespoons dark brown sugar
Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, almond milk, vanilla, cinnamon and maple syrup or honey. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.
Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.
What’s your go to breakfast when friends stay over? Let me know!
Image via Feastie